Pairings | Moroccan food

The Cookbook Dilemma: The Food of Spain or The Food of Morocco?

The Cookbook Dilemma: The Food of Spain or The Food of Morocco?

Two ‘grandes dames’ of the food writing world, Claudia Roden and Paula Wolfert, have new books out - The Food of Spain (Roden’s first book for five years) and The Food of Morocco. So which should you buy?

6 vegan recipes that meat eaters will love

6 vegan recipes that meat eaters will love

Is it possible to eat vegan food that’s as satisfying, sumptuous, and comforting as their meat-based counterparts? The growing popularity of vegan cuisine – particularly amongst non-vegans – has made the concept of “plant-based eating” enormously trendy, but not always easy. Monica Shaw has picked out six great vegan recipes that even carnivores will love.

Berber breakfast eggs

Berber breakfast eggs

It’s easy to get into a rut with egg recipes so why not try this delicious Moroccan egg dish from Nargisse Benkabbou’s Casablanca: my Moroccan Food which gives a modern twist to traditional Moroccan cuisine.

Moroccan salads and vin gris

Moroccan salads and vin gris

Wine is by no means served in all restaurants in Morocco so the idea of going so far as pairing it with specific dishes is equally if not more unfamiliar.

Chicken and vegetable tagine with southern French rosé

Chicken and vegetable tagine with southern French rosé

Today, as you’ll probably not need reminding, is le quatorze juillet which marks the storming of the Bastille and the start of the French revolution. These days the French are more likely to head for the beach than onto the streets as it’s a public holiday and the start of the month long summer vacation for many but it’s celebrated with street parties all over France.

Lamb tagine with dates, prunes and apricots and a very good Beaujolais

Lamb tagine with dates, prunes and apricots and a very good Beaujolais

Now here’s an unexpected match. I would be wary of pairing a Beaujolais - even a Morgon - with something as sweet as a lamb tagine with dried fruits thinking it would make the wine taste slightly sharp but the combination worked perfectly.

Couscous royale and 2011 Chateau Romanin Les Baux de Provence

Couscous royale and 2011 Chateau Romanin Les Baux de Provence

Last week we returned to one of our much-loved haunts, Arles, and ate our way round some of our favourite restaurants (the ones that weren’t closed as a number mysteriously seemed to be at what you’d think was still peak holiday season).

About FionaAbout FionaAbout Matching Food & WineAbout Matching Food & WineWork with meWork with me
Loading